1. Weigh all the ingredients and pour them into a mixer and mix until the dough is smooth and elastic and can pull the mask away.
2. Ferment at room temperature for 30 minutes. Divide the dough into one 400 g piece, and three pieces of 40 g round and relax for 20 minutes.
3. Cut 400 grams of dough rod into a semicircle.
4. Knead 3 sticks of 40g dough into strips, each about 18cm.
5. Put the three sticks of dough on the baking tray.
6. Place the semi-circular dough on top.
7. Catch each dough joint.
8. Turn the smooth side of the dough upside down and press the leaves on. (Pictured)
9. Press on the eyebrows (pictured)
10. Use a mold to press out the eye.
11. Place the extra round dough on both sides to make cheeks (pictured)
12. Carve out the mouth with a ruler.
13. Ferment for 35 minutes at a temperature of 30°C and a humidity of 75%.
14. After the fermentation is finished, sprinkle rye flour on the surface and make a knife on the leaves.
15. The oven temperature is 210°C, and the lower fire is 200°C with steam for 30 minutes.
